Sigdel R.Mahidol University2023-05-232023-05-232023-01-01Malaysian Journal of Medicine and Health Sciences Vol.19 (2023) , 21-2216758544https://repository.li.mahidol.ac.th/handle/20.500.14594/82699In this study, six representative South-Asian dishes were modified to obtain three different levels of texture-modified diets (i.e., liquidized, pureed, and minced and moist) as described by International Dysphagia Diet Standardization Initiative (IDDSI). Six texture-modified dishes with the energy density of 1.12-1.78 kcal/gm were developed into three levels of IDDSI. The liquidized diets had comparatively lowest energy content (286.94-355.08 kcal/serving) followed by pureed diets (310.99-381.29 kcal/serving). Minced and moist had the highest energy (346.31-398.60 kcal/serving). All the texture-modified diets complied with IDDSI tests specific to each level.MedicineArticleSCOPUS2-s2.0-8515461412826369346